Ingredients

13eggyolks

8ozsugar

2cupsheavy cream

1vanillabean

3/4cupliliko‘i puree

1/4tspSalt

Instructions

Bring 2 cups cream, 4 oz. sugar, and scraped vanilla bean to a boil. Add 3/4 cup liliko‘i and let cool to 80 degrees. Keep mixture warm but not hot. In a large bowl, place 10 egg yolks and remaining 4 oz. of sugar, and whisk until dissolved. Temper 1 cup of the cream mixture into the yolk and sugar mixture, then add the mixture into remaining cream. Strain and fill desired baking mold(s)—ramekins work particularly well. Place molds in deep baking pan filled halfway with hot water. Bake at 300 degrees in a still oven until custard is jiggly yet firm, about 25 to 30 minutes. After removing from oven, cool slightly and cover with plastic wrap to avoid a “skin” developing on the top of the custard.

Chill and serve.

To serve: Remove plastic wrap from custard and sprinkle tops with sugar. Place ramekins in broiler (or use a kitchen blowtorch) and caramelize sugar until brown and bubbly. Chill until sugar hardens. Garnish as desired and serve.

This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.